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FDSC 200 quiz questions
FDSC 200 quiz questions
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1
Which of these would be considered a
chemical factor
influencing the rate of food deterioration?
light
temperature
water content
mold spores
2
Which is NOT a term in Fourier's law for the rate of flow of heat (J/s) by conduction through a metal wall?
The thermal conductivity of the metal
The thickness of the metal wall
The viscosity of the fluids on either side of the metal wall
The temperature of the gradient across the wall
3
Cooked food often has a ______ calorie content than raw food.
higher
lower
4
A HACCP program should focus on...
Whatever the health inspector tells you
The issue that caused problems most recently
The most significant hazards
ALL potential hazards no matter how unlikely
5
Diffusion of materials through a solid gel is described by
fick's law
fourier's law
newton's law
6
All of the following are
intrinsic factors
related to microbial growth
except
:
relative humidity
nutrient content
acidity (pH)
water activity
7
USDA has jurisdiction over foods...
interstate commerce
any health claims on packaging
foods containing meat
foods and beverages containing alcohol
8
A raw food containing YFO is given a thermal process known to kill YFO. Analysis of the packaged product reveals YFO:
YFO is mesophilic
The finished product was contaminated with YFO after processing
YFO is thermoduric
YFO is thermophilic
9
You make the inner cylinder of a concentric circle viscometer rotate. The stress applied to the liquid depends on
the ratio of turining force to the rate of rotation
the turning force applied
the rate of rotation of the inner cylinder
10
which of these is an example of a one component ingredient
liquid sugar
tofu
vegetable oil
skim milk
11
Decreasing temperature of storage from 20C to 4c will result in a _ of time in lag phase and _ in time of log phase
decrease, increase
decrease, decrease
increase, increase
increase, decrease
12
Which allergen was most recently added to the label declaration requirements:
Sesame
Tree nuts
Milk
Soybeans
13
Which of the following species produces a heat stable toxin?
Clostridium perfrigens
Staphylococcus aureus
Escherichia coli
Clostridium botulinum
14
The professional society for food scientists, founded in 1939 is the...
Institute of Food Science and Technology
Institute of Food Technologists
Institute of Food Scientists
The Royal Society
15
An organism that has an optimum growth temperature of 35C and can survive a pasteurization type heat treatment is a
Thermoduric thermophile
Mesophilic psycrotroph
Thermophilic mesophile
Thermoduric mesophile
16
Select the pair of groups of organisms that are able to grow if they are present in food?
protazoa and bacteria
helminths and protazoa
virus and bacteria
fungi and bacteria
17
which is the correct sequence of operations for cleaning a piece of food processing equipment?
Rinse, wash, sanitize, rinse
Rinse, wash, rinse, sanitize
rinse, wash, sanitize
Wash, rinse, sanitize, rinse
18
Which of the following statements about sensation vs. perception is correct
perception occurs when we register a stimulus
perception occurs when a neural signal is organized and interpreted
sensation often depends on cultural context
sensation of a stimulus
19
Which symbol should I use in a process flow diagram when I want to indicate a decision to be made?
diamond
round rectangle
parallelogram
rectangle
20
the composition of a soy protein drink is given below. Is this a formula or a recipe?
Recipe
Formula
21
Which of these would NOT be considered a method of food preservation?
grinding
canning
chilling
dehydration
22
Which chemical reaction would cause freshly roasted peanuts to taste different than boiled peanuts?
oxidative rancidity
maillard reaction
hydrolytic rancidity
carmelization
23
A reasonable date for the onset of the Neolithic revolution (beginning of farming) is:
1,000 years ago
1,000,000 years ago
10,000 years ago
100,000 years ago
24
Which enzyme would cause fresh cut vegetables to go brown?
polyphenol oxidase
amylase
protease
lipase
25
What is the primary packaging for a box of cereal
the sealed plastic bag in the cereal box
the plastic wrap around the crate
the cardboard box
the cardboard crate the boxes are trabsported in
26
What is a consumer value proposition?
a plan to recover the costs of product development after launch
clear and distinctive statement of values your proposed product will bring
an economic analysis of a company's existing product portfolio
all of the answers are true
27
The federal Standard of Identity for yogurt requires it to be fermented with:
Lactobacillus bulgaricus
Lactobacillus yogurtsii
Streptococcus thermophillus
Lactobacillus bulgaricus and Streptococcus thermophillus
28
Which of the following species produces a heat labile toxin?
Clostridium perfrigens
Staphylococcus aureus
Escherichia coli
Clostridium botulinum
29
A cross-functional product development team should always have...
representative of the full value chain, from farmers to retailers
a range of technical expertise
a democratic decision making process
input from regulatory authority
30
Which of the following fields are considered a part of sensory science?
experimental design
Statistics
Sensory evaluation
Psychophysics
31
What is an essential part of all HACCP plans?
inspection from both federal and state government
Record keepping
Adequate thermal processing
Excluding allergens from all products
32
Which technology was invented before the agricultural revolution?
writing
the plough (plow)
rotary querns
fire
33
Which of these is NOT a typical role for a modern food technologist working in the industrial food system?
product development
quality control
working on the production line
food engineering
34
Listeria monocytogenes
is unique among common foodborne pathogens for all of the following except:
it can lead to abortions in pregnant women
it has a high mortality rate in susceptible populations
it is psychrotrophic
it is gram positive
35
The word "ubiquitous" is best defined as:
always present
always bad
always faithful
always good
36
Which data would you NOT expect in the proximate analysis of a food?
vitamin content
water content
ash content
fat content
37
Food product development is
both
a potential source of growth for a company
a risky enterprise the could involve high costs witg no financial return
38
A law is passed by ___ while a regulation is issued by _____.
The legislature (Congress), an administrative agency (USDA, FDA)
laws and regulations are the same thing
The legislature (congress). a food manufacturer (ie Nestle)
An admin agency (USDA, FDA), a food manufacturer (ie Nestle)
39
An effective HACCP program is...
a REACTIVE food safety policy
a GUARUNTEE of food saftey
an OUTDATED food safety policy
a PROACTIVE food safety policy
40
Which of these welds would be most hygenic for a food contact surface?
C
B
A
41
Which of these is a monounsaturated fatty acid?
a
d
b
c
42
Formulate 100 kg of half and half (10%fat) from skim milk (0fat)and heavy cream (40%fat). How much heavy cream?
25 kg
10 kg
50 kg
100 kg
43
A plate heat exchanger would be most suitable for:
a high viscosity liquid without suspended pieces of solid in it
a high viscosity liquid with or without suspended pieces of solid in it
a low viscosity liquid with or without suspended pieces of solid in it
a low viscosity liquid without suspended pieces of solid in it
44
Triangle, Duo-Trio, and Directional paired, comparison are all examples of:
descriptive analysis techniques
discrimination tests
hedonic tests
45
Every amino acid has these two functional groups:
aldehyde and amine
ester and carboxylic acid
amine and carboxylic acid
amine and ester
46
A plastic pouch used in food packaging described as a laminated structure. Why is laminated structure so important?
By layer the plastics it's possible to align the fibers in diff. directions
Lam. makes it easier to tear open the package without needing scissors
Lamination is a natural structuring of the polymers in film deposition.
All of the diff. layers provide different properties to the overall package
47
Which federal agency is responsible for regulating most of the foods consumed in the US?
FDA
USDA
The Food Safety Agency
Congress
48
What is the typical size of a globular protein?
3 angstrom units
3 milimeters
3 nanometers
3 micrometers
49
You are cooking a boiled egg. This is an example of...
unsteady state heat transfer but only if you can model the egg as a sphere
unsteady state heat transfer
steady state heat transfer
50
In order to get useful info during a hedonic test, you need to test approx. ___ consumers
100 or more
50-60
70-80
20-40
51
Which of the following statements are true about consumer sensory testing?
the sensory test method must be chosen to fit theresearch question
sensory evaluations should be made independently
consumers should routinely be asked for descriptive information
expert tasters make the best panelists
